Here is a general idea of how I make my quiche. I prefer crustless since I don’t eat wheat, but you can make it either way. For this quiche, I added a TBSP of gluten-free flour (I prefer Cassava) into the egg mixture. I’ve gotta tell you, this is probably the best quiche I’ve ever made, and I’ve made a lot of quiches.
The quiche was made entirely with ingredients from the Mercantile. Beeler’s premium uncured bacon. Danzeisen cream with no stabilizing additives. Fresh spinach and leeks. Hickman Eggs. And Muenster. Muenster was a new cheese for me, and wow! It is my new favorite for quiche. As for flavorings, I like nutmeg, but you can also use cumin or dry mustard. Play with flavors you like! That’s what cooking is all about.
Muenster Leek Spinach Bacon Quiche
- 1 pie crust (if using, I make mine crustless and add 1 tbsp of cassava flour to the eggs instead)
- 1 tablespoon olive oil
- 1 leek (peeled and chopped white part)
- 2 slices Beeler's uncured bacon cut into small pieces
- 1 lb chopped fresh spinach
- 4 Hickman eggs
- 1 cup Danzeisen cream
- 1/4 teaspoon each salt and pepper
- 3 slices Muenster cheese
- 1/2 teaspoon nutmeg or cumin or dry mustard, whatever suits your palette!
- Preheat oven to 325 degrees.
- If using crust, prebake.
- Heat the olive oil on medium heat and sautee leek until soft Add the bacon and continue to cook until the bacon is cooked through. Add the fresh spinach to wilt. Remove from heat.
- Whisk together the eggs, cream, salt and pepper, and seasonings.
- Put the bacon leek spinach mixture in bottom of the pie pan. Pour egg and cream over. Cut the cheese into pieces. Distribute the cheese on top and bake at 325°F for 40 minutes.